Isaacs, K.; Smit, M.; Samaké, B.; Rattunde, F.; Cissé, F.; Diallo, A.; Sidibe, M.; Weltzien, E.
Participatory Evaluation of Sorghum Processing and Sensory Attributes in Mali: Methodology for Improving Food Security Outcomes from Variety Development Efforts. Sustainability 2023, 15, 4312.
https://doi.org/10.3390/su15054312
AMA Style
Isaacs K, Smit M, Samaké B, Rattunde F, Cissé F, Diallo A, Sidibe M, Weltzien E.
Participatory Evaluation of Sorghum Processing and Sensory Attributes in Mali: Methodology for Improving Food Security Outcomes from Variety Development Efforts. Sustainability. 2023; 15(5):4312.
https://doi.org/10.3390/su15054312
Chicago/Turabian Style
Isaacs, Krista, Marjolein Smit, Bakary Samaké, Fred Rattunde, Fatimata Cissé, Abdoulaye Diallo, Mamourou Sidibe, and Eva Weltzien.
2023. "Participatory Evaluation of Sorghum Processing and Sensory Attributes in Mali: Methodology for Improving Food Security Outcomes from Variety Development Efforts" Sustainability 15, no. 5: 4312.
https://doi.org/10.3390/su15054312
APA Style
Isaacs, K., Smit, M., Samaké, B., Rattunde, F., Cissé, F., Diallo, A., Sidibe, M., & Weltzien, E.
(2023). Participatory Evaluation of Sorghum Processing and Sensory Attributes in Mali: Methodology for Improving Food Security Outcomes from Variety Development Efforts. Sustainability, 15(5), 4312.
https://doi.org/10.3390/su15054312
